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1
preheat oven to 325 degrees.
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2
BROWNIE LAYER.
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(follow directions below to make from scratch or you can choose to make box brownies -- I use Ghirardelli Triple Chocolate Brownies!).
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In a small bowl combine flour, baking soda and salt. Set aside.
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5
In saucepan, bring butter, sugar and water to a boil. Remove from heat.
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6
Add 1 cup chocolate chips and the vanilla, stirring until smooth.
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Transfer to large bowl and add eggs, beating well.
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Gradually blend in flour.
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Stir remaining 1 cup chocolate chips into mix and spread into foil lined and greased 9 x 13 pan.
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10
Bake 15 minutes. They will be a little underdone, but this is ok.
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11
MARSHMALLOW LAYER.
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12
Remove brownies from oven and cover top with mini marshmallows.
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13
Return to oven for 5 minutes.
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14
Remove from oven and allow marshmallows to solidify.
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15
BUTTERSCOTCH KRISPIE TOPPING.
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16
In saucepan over low to medium heat melt peanut butter, butter and butterscotch chips until smooth except for the nuts.
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When marshmallow topping has cooled, stir the cereal into the mixture and spread over the top of the marshmallow layer.
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18
Refrigerate until the topping is set.
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19
To cut you can brush a knife with oil.
